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@lilypcrumbs When it comes to Christmas cookies, these are showstoppers. Perfectly thick, fudgy, and marshmallowy. S’mores cookies who?? #christmascookies #hotchocolatecookies #frozenhotchocolate
♬ Last Christmas (Pudding Mix) - Wham!
Equipment
- stand mixer
Ingredients
Ganache Filling
- 2.5 oz dark chocolate bars chopped or use chocolate chips
- 1/4 cup corn syrup
- 1/4 cup + 1 tablespoon heavy cream
- 1/2 packet of hot chocolate (about 2 tablespoons)
- 2 Tbsp cocoa powder
- 1/2 tsp salt
Cookie Dough
- 1 cup cold salted butter cubed (227g)
- 1 cup granulated sugar 200g
- ½ cup firmly packed light brown sugar 100g
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour 305g
- ½ cup +1 tablespoon dark cocoa powder 60g
- 1/3 packet hot chocolate mix (about 1 tablespoon)
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 bag mini marshmallows
Instructions
Make the ganache and freeze into balls
- Combine hot chocolate, cocoa powder, dark chocolate, and salt in a large bowl.
- Add the heavy cream and corn syrup to a small saucepan over medium heat. Using a non-stick spatula, stir to combine. Bring mixture to a boil.
- Remove saucepan from stove and pour over the hot chocolate, cocoa powder, dark chocolate, and salt in a large bowl.
- Using a non-stick spatula, stir everything together and then allow the mixture to sit so the heat of the cream can melt the chocolate.
- Mix again until all is homogenous and smooth. Pour into heat-safe container or place bowl in the refrigerator until set.
- Line a quarter sheet pan with parchment paper. Using a cookie scoop or a spoon (your hands will get a little messy) spoon ganache out into 1 tablespoon-sized balls. Freeze for at least one hour until solid.
- This can be made up to a week ahead of time and kept for a month in the freezer!
Make the cookie dough
- In a large bowl, combine all dry ingredients (flour, hot chocolate, baking soda, baking powder, salt, cornstarch, cocoa powder). Use a whisk or a fork to mix and distribute everything evenly.
- In the bowl of a stand mixer, combine both sugars and butter. Beat on medium until light and fluffy- about 5 minutes. Make sure to intermittently scrape down the sides of the bowl.
- Add in eggs and vanilla. Mix again to combine.
- Add in dry ingredients and mix again. Scrape down the sides of the bowl and continue to mix until a thick dough forms.
Assembly
- Using a large cookie scoop, scoop a ball of dough.
- Use your thumb to press an indent in the center of the scoop, making room for the ganache and the marshmallows.
- Place 5 mini marshmallows inside of the center. Press down into dough making sure NOT to penetrate the top of the dough ball. You need the dough to cover the marshmallow completely.
- Next, place a ganache ball on top of the marshmallows.
- Use more dough to cover the marshmallow and ganache and seal the cookie shut. If you do not properly seal the cookie, the insides will ooze out in the oven!
- Continue to scoop until all of the dough has been used.
- Line a cookie sheet with parchment paper and preheat the oven to 415 degrees.
- Bake cookies for 10 minutes leaving at least 4 inches between dough balls on sheet. Let the dough balls that are not cooking, sit in the freezer while you wait.
- Remove cookies from oven and place decorative marshmallows or peppermint candies on top! Let cool until set (about 10 minutes). Enjoy!